Ladled over rice this brings a tear to your quasi-cajun heart. Recipe below is for two servings. Fresh shrimp is 95% of the recipe.
- 2 1/2 tbs of butter
- 1/4 white onion roughly chopped
- 2 1/2 cloves garlic
- 1/8 cup pancetta
- 1/4 tsp salt
- 1/2 tsp pepper
- 1/2 tsp parika
- 1/4 cup heavy cream (move up to 1/3 cup if you want a little less punch and a little more soup)
- 1 lb cleaned fresh shrimp
This is a quick recipe, so make sure to clean your shrimp first.
Ok, drop your butter in over medium low heat and add your onions and pancetta. Once the onions start to go and have passed just passed the translucent stage and are turning the corner towards browning add in your minced garlic. Let the garlic become aromatic and lose a bit of their bite. This should be around 5 minutes depending on your heat. At this point add in your salt, pepper, and paprika.
Ok, everyone at this point should be friends and your butter is about to consider browning. Just before it does, add in your shrimp. Mix continuously to cook the shrimp evenly and completely coat their flesh. The absolute moment the shrimp is cooked (honestly I do it about 1 minute before the shrimp is actually done), add in your cream and turn the heat all the way down to low and leave uncovered.
Make a small batch of rice, pour this over, and hi-five the sky.